THE BEST MOMENT DURING HIM BEING CHEF.

Along him work in this hotel line, Chef Kadir has undergone a very happy experience. Among the most meaningful experience and still leave the memories that are difficult to forget is that in 1998, when he was offered to be the Executive Chef for the Ship of Premiere Cruise line base in Miami USA. It was the best part for him as chef job, when he was posting various cruise attinarry such as Tenerife at the Mediterranean, Cross s Atlantic, Caribbean and New York Cruise. As more experience he enjoyed, Chef Kadir has become one of Malaysias finest chefs. Through the experience that he gained, he often invited to be judges for a cooking program. Besides that, he was invited to be the facilitator of a cooking program and was invited to be speakers.

PHILOSOPHY TOWARDS COOKING. With an array of achievements in academic and career, food and cooking has become part of his life. Chef Kadir said that he is enjoying cooking and he found out that cooking is an art. When he travels, he took the opportunity to learn about other peoples culture and lifestyle by collecting food pictures and local recipes. For him, it was something he enjoyed and cherished. According to Chef Kadir, from cooking we learn that objects have properties. The properties can be vaguely described (a dash of spices, A pinch of salt), or highly subjective (you flip a flapjack when the puddle of goo on the griddle starts to turn brown around the edges), but something real is going on. All the epistemological problems in the world, of the relationship of mental models to real things, cannot hide the fact that youve distilled something meaningful from your perception, and that your mental activity has affected real things, creating something which is more or less exactly what you intended to create. The feedback cycle of theory, action and result, has confirmed the entire mushy, subjective, qualitative, sloppy process.

Every time when he steps into the kitchen, he will try to understand the freshness of the food and the science of mix all the ingredients. The flavor of the food that make it is turn out to be the highest palate and presentation. Chef Kadir is responsible to create the menu and manage the daily operation. He also has to make sure that his student will understand the concept and expectation of the food today.